Zaytinya

A vibrant celebration of the shared flavors and traditions of the Eastern Mediterranean, from the star chef whose curiosity and creativity built his restaurant Zaytinya into an overnight, decades-long sensation Zaytinya is a celebration of the honest, delicious flavors of the Eastern Mediterranean that have conquered the world. From crispy fried vegetables and the freshest seafood, to the softest kebabs and warm fluffy pita, these dishes are simply irresistible. They are proof of the power of food to bring people together, across borders and continents, religions and languages. Since Chef José Andrés opened the doors to this restaurant twenty years ago, Zaytinya has been full of people enjoying his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. The menu has always honored the region‘s traditions while innovating and updating in José‘s signature style?delicious, surprising, and made for sharing. Zaytinya draws its name from the Turkish word for olive oil: the liquid gold that unites a region whose food still reflects the legacy of Ottoman culture. What unites the people of the Eastern Mediterranean is stronger than what divides them: the extraordinary food, ancient folklore, and the heartfelt philosophy of sharing a meal. Above all, the dishes of Zaytinya are not just delicious but accessible for the home cook. From the smooth dips to the Sunday roasts, they will happily feed a family on a weeknight or friends over for weekend dinner. Showcasing the romance and history of the region, Zaytinya brings to life the stories of the ingredients, techniques, and dishes that are central to the way many of us love to eat today. This book features the people and places that have taught José and his team so much about the ingredients, cooks, vendors, farmers and artisanal producers who are preserving and progressing the food traditions of the Eastern Mediterranean. With more than 150 recipes, as well as tips and techniques for cooking success, Zaytinya will help you prepare the most beloved dishes from the most successful restaurant created by Chef José Andrés. Photography by Thomas Schauer by Mucho Foreword by Aglaia Kremezi